Braised Carrots

Ingredients

• 2 bunches baby carrots (400 g each)
• 1 bulb fennel with fronds
• 350 g red and yellow stem spinach
• 1 Garlic clove
• 3 tbsp olive oil
• 4 Tbsp dried cranberries (15 g each, sweetened with fruit juice)
• 125 ml Vegetable broth
• Salt
• Pepper
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Clean and wash carrots, leaving some greens on. Clean fennel, remove core, wash; shake off dry fronds and set aside, slice bulb into rounds. Clean spinach, wash, separate leaves, cut stems into 7–8 cm pieces and halve lengthwise. Peel garlic and slice.

2. 2.

   Heat oil in a large covered pan. Cook carrots over medium heat for about 5 minutes. Add garlic and sauté for 1–2 minutes. Add fennel, cranberries, and broth; season with salt and pepper. Bring to a boil covered and simmer for 3 minutes. Stir in spinach stems and cook for about 2 minutes, then lay leaves on top and steam for another 2–3 minutes.

3. 3.

   Taste the braised vegetables and plate. Roughly chop fennel fronds and scatter over the dish; drizzle braised carrots with balsamic vinegar and serve.